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Chocolate Chip Mascrapone with Ganache Cupcakes (Adapted from Giada de Laurentis)

Makes about 25-26 cupcakes

You Will Need:

For Cupcakes:
– 1/2 cup mascrapone cheese (room temp)

– 5 ounces bittersweet chocolate

– 1 cup water

– 1 tsp salt

– 3 cups flour

– 1/2 tsp baking powder

– 1 tsp baking soda

– 3 large eggs

– 1 cup vegetable oil

–  2 1/4 cups granulated white sugar

-1 tsp vanilla extract

– 1 cup chocolate chips

For ganache:
 – 2/3 cup heavy cream

– 1 cup chocolate chips

Directions:

1. Preheat oven to 325 Degrees F.

2. In a small saucepan, add 1 cup water, and 5 oz of chopped bittersweet chocolate, over meduim heat. Let cook until chocolate is melted, and there are no chocolate chunks. Now stir in mascrapone cheese, and whisk together until mixture is well blended.

3. In a seperate bowl whisk together flour, salt, baking powder,chocolate chips, and baking soda.

4. In a large bowl (the whole batter will be in this bowl, so make sure the bowl is pretty big) whisk together sugar, vanilla, eggs, and vegetable oil until smooth, and there are no lumps. Now stir in chocolate-mascrapone mixture.

5. Now add in flour mixture (in three batches, so everything is well combined).

6. Using an ice cream scoop, fill batter into cupcake liners about 3/4 full (remeber, the batter will rise!). Place in oven and bake for about 20 minutes (check on it when it has been baking for 15 minutes, it may be done) or until a toothpick or fork comes out clean. Let cool for about 1 hour.

7. For ganache: Heat cream with vanilla. You want to HEAT the cream, not boil it. You know it is done when little bubbles appear on the rim of the pan. Now pour cream mixture on the chocolate chips. LET SIT FOR ABOUT 30 SECONDS, BEFORE COMBINING. Now using a fork, gently whisk mixture.

8. When mixture has cooled for about 5 minutes, using a spoon, gently glaze the cupcake with ganache (just use enough to coat the entire cupcake.) Let the cupcakes set in the fridge for about 20 minutes.

9. Bon appetit!



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